1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
1 (4-ounce) can chopped green chiles, drained
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup nonfat buttermilk
1 egg white, lightly beaten
How to Make It
Cook onion, green bell pepper, and ground chuck in a large, ovenproof skillet over medium heat until meat is browned, stirring to crumble. Drain well; set aside. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add corn and next 9 ingredients, stirring well. Bring to a boil; cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally. Remove from heat; set aside.
Combine flour and next 3 ingredients in a bowl. Combine buttermilk and egg white; add to dry ingredients, stirring just until moistened. Spoon evenly over meat mixture. Bake at 400° for 13 minutes or until wooden pick inserted in center of corn bread comes out clean.
I'm not a big Tex Mex fan but this was pretty good. I didn't make many changes, only omitting the garlic powder and substituting black eyed peas for pintos. Served with some leftover cooked kale, it made a good weeknight dinner with plenty of leftovers. A great one dish meal that really stretches the ground beef.
This was very good. I omitted the green bell pepper because I didn't have one in the house. I used yogurt instead of buttermilk and used a whole egg for the cornbread. The topping didn't completely cover the top of the chili, but there was plenty. I liked that the serving size was substantial and that it was a one pot dish. I served this with a bit of shredded cheddar for a little more flavor and saltiness. My whole family loved it.
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